I am so incredibly stoked about this sherbet. It is so.easy (read –> no ice cream maker!). And ohmygoodnessgracious is it good. I’ve been working on making tasty, easy ice cream for about a year now and I’ve rarely made anything that I’ve been exceptionally proud of. I did make a dairy-free Peanut Butter ice cream that was almost there, but it was a bit too dense. I tried infinite dairy-free recipes to make just some plain old vanilla ice cream that was on the healthier side and didn’t taste like coconut and failed miserably many times. [OK maybe not so miserably – it all disappeared in a decent amount of time, but it was never anything to write home about.]
But then. Then, I made a full-fat, full-dairy & full-egg ahhmazing real vanilla ice cream just to prove that I could, and it knocked me off my feet. But there I was eating an entire batch of heaven-on-the-lips/lifetime-on-the-hips ice cream that I was sure was going to put me in a coma.
So ice cream making came to a halt for a while. It got cold during the winter months (but not really because we live in central California and had the warmest, driest winter possibly ever) and ice cream just wasn’t on my mind.
However, this recent heat wave got my ice-cream brain going just around the time that Martha herself suggested a recipe for peach sherbet, and I dove right in.
I recently ran over to Costco in an extreme hurry to get dinner on the table by the time AJ got home from work and left the warehouse with nothing more than a huge thing of strawberries, some blackberries, a giant 25 lb bag of flour, and an equivalent amount of goat cheese. Not quite 25 pounds worth, but it may as well be. 22 ounces of goat cheese for just $6.49?? I couldn’t pass it up. Normally 4 ounces of the stuff costs me that much – which is half the reason I don’t make a habit of eating cheese.
Soo where did I put that goat cheese? Right into my ice cream. Logical.
ANY WAY. Like I said, this is so easy. You freeze your berries, then add them to a food processor with sugar, almond milk, goat cheese, and a bit of lemon. You blend it all up until it is creamy smooth, and then you stuff it all in your face freeze it for a few hours to firm up. It’s sweet from the berries, a bit tangy and a whole lot of creamy from the cheese, and so refreshing you won’t even believe it.
And honestly no joke, it really is that color. There was no photochopping done to make it that pink. That’s just how it is.
This is definitely not the last time I’ll be making this sherbet this summer. I would be more than happy to see a never-ending supply of it in my freezer, actually. I think I’ll spend my summer out on the porch, throwing the ball for the dog, and eating this. That would be sublime.
- 1½ lbs (about 6 cups) quartered strawberries
- ½ cup sugar
- ½ cup almond milk*
- ½ cup goat cheese
- 1 tsp lemon juice
- pinch salt
- Space the strawberries out of a baking sheet and freeze until solid, about 2 hours minimum.
- Transfer the berries to a food processor (start with half of them if you have a smaller processor, like I do) and add the remaining ingredients. Process until smooth, intermittently adding any berries that didn't fit.
- Once smooth, transfer to a 8x4" baking pan and spread the ice cream out. Eat at least 5 spoonfuls right now.
- Cover with plastic wrap and let set in the freezer for about 2 hours. At this point it will scoop really nicely. If it freezes longer, set it out for about 10-15 minutes before serving. Enjoy!
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